There’s nothing quite like a steaming bowl of homemade potato soup to warm you up on a chilly day. This Herb Roasted Potato Soup is not only incredibly flavorful, but it’s also surprisingly easy to make! The secret? Roasting the potatoes first brings out their natural sweetness and creates a delightfully creamy texture.
I stumbled upon this recipe a few years ago when I was trying to use up some leftover potatoes. Let me tell you, it was love at first spoonful. The aroma of the fresh herbs and the silky smooth broth had my entire family gathered around the table in no time. It’s become a staple in our household, and I’m excited to share it with you today.
Recipe Overview
Cuisine: American
Category: Soup
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
What You’ll Need
When it comes to making this Herb Roasted Potato Soup, I always reach for Yukon Gold potatoes. In my experience, they have the perfect balance of starchiness and creaminess to create that velvety texture we’re going for. You’ll also need some aromatic veggies like onions, celery, and garlic to build a flavorful base.
INGREDIENTS
Prepping the ingredients for this dish is truly half the fun. I love the ritual of carefully chopping the vegetables and inhaling the earthy aroma of the fresh herbs. It’s a sensory experience that gets me excited to start cooking.
– 3 lbs Yukon Gold potatoes, peeled and cubed
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 stalks celery, diced
– 3 cloves garlic, minced
– 4 cups low-sodium chicken or vegetable broth
– 1 cup half-and-half
– 2 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp salt
– 1/2 tsp black pepper
PREPARATION
One trick I’ve learned when making this Herb Roasted Potato Soup is to not be afraid to let the potatoes get a nice golden-brown color in the oven. That extra caramelization adds so much depth of flavor to the final dish. And don’t worry if you see a few crispy edges – those bits are pure potato perfection.
1. Preheat your oven to 400°F.
2. Toss the cubed potatoes with the olive oil and spread them out on a large baking sheet. Roast for 25-30 minutes, stirring halfway, until the potatoes are tender and lightly browned.
3. In a large pot or Dutch oven, sauté the onion and celery in a bit of olive oil over medium heat for 5-7 minutes, until softened.
4. Add the garlic and cook for 1 minute, until fragrant.
5. Pour in the broth and stir in the roasted potatoes, thyme, rosemary, salt, and pepper. Bring the soup to a simmer and let it cook for 15 minutes.
6. Remove the pot from the heat and use an immersion blender to purée the soup until smooth and creamy. (Alternatively, you can transfer the soup to a blender in batches and blend until smooth.)
7. Stir in the half-and-half and adjust seasoning to taste.
NUTRITION INFORMATION
– Calories: 280
– Total Fat: 9g
– Saturated Fat: 4g
– Cholesterol: 20mg
– Sodium: 720mg
– Total Carbs: 42g
– Dietary Fiber: 4g
– Sugars: 4g
– Protein: 7g
FREQUENTLY ASKED QUESTIONS
Can I use a different type of potato?
Absolutely! While I prefer the creamy texture of Yukon Golds, you can certainly use russet or even red potatoes in this soup. Just keep in mind that the cooking time may vary slightly depending on the potato variety.
How can I make this soup vegetarian?
To make this Herb Roasted Potato Soup vegetarian, simply swap out the chicken broth for a high-quality vegetable broth. The rest of the ingredients are already plant-based, so you won’t need to make any other changes.
